Collard greens with pepper sauce
Instructions:
-
Greens are an essential part of our New Year’s Day meal in the
South. According to our tradition, the amount of greens you eat is
directly proportionate to how much money you will have in the coming
year. Even my brother, who has picky eating habits that rival the most
obstinate toddler, has been known to manage a bite or two on New
Year’s Day.
- 3 bunches collard greens
- ¾ cup cider vinegar
- 2 quarts water
- ¼ cup salt
- 1 tablespoon sugar
- A ham hock, ham bone, or pieces of country ham, optional
- Rinse the greens well. Remove the spines, coarsely chop, and place in a pot.
- Add all the other ingredients and bring to a boil.
- Reduce the heat
and simmer until the collards are tender, about 2 hours, adding more
water if needed. Serve warm with hot pepper sauce